Does anyone know of a simple recipe where you boil chicken before you bake it?

I am trying to keep the poultry from being too dry when baking it or even grilling it. Frying isnt healthy.Does anyone know of a simple recipe where you boil chicken before you bake it?
This isn't rocket science. I have boiled chicken before bbqing. Put it in a pan with some cold water. Slowly bring it to a simmer, turn the heat down to med/low, cover, and let it simmer for 20 minutes. Remove it, pat it dry with a paper towel, and bake/bbq. You can either add salt to the simmering water, or wait and salt for baking.Does anyone know of a simple recipe where you boil chicken before you bake it?
I cut it up in chunks then boil it for chicken divan. It tastes great and stays moist.
Never ';boil'; a chicken then bake it unless the recipe calls for it to be so- losing flavour is not an option unless planned in where the chicken is ';boiled' with a sauce- or when making a soup- ie.Chicken soup, Gallantina.. Cacciatore, Coq au Vin..etc..





The Art and Science of Roasting Chicken-at least a 3 pound bird-Younger ';Spatchcock sized '; birds don't need such'; treatment';





In the bottom of a baking tray line it with diced, carrots celery and oinion-(Brunoise) and add a few cloves and perhaps a few bay leaves-and even a dash of white wine-





(1) Take the chicken- fold back the wings of the chicken - Push the legs back and make two small slits on the side of the chicken body where the base cavity exposes loose thick shin- and forcefully press then ends of the drumstick into the slits- this allow the legs to remain apart leaving the inside body cavity fully exposed- (option)Rub the chicken with olive oil- season. Now place chicken, breast down, onto the tray, add few oinion rings on the chickens back, cover with foil tightly, and bake in the oven on high heat for at least 40 minutes- whether its 40, 50 or 60 miuntes- or even longer, wont effect the final out come-





(2) The science: As the chicken cooks , its juices will fall onto the vegetabel base- the base stops the chicken from sticking to the tray; among other thing- Steam created by such juices in the foiled sealed tray penetrates deep into the chicken- The oinion rings on top of the chicken stops the foil from sticking to the skin- Breast down first because you are going to turn it once only - thus by defualt the breast will be facing up when final cooking is completed- You do the same with fish-( and even steaks-) One turn only-





Lets continue-





At about 40 minutes, take the tray completely out of the oven and lift a corner of the foil to reveal a chicken thigh joint at the body- Watch it ! As the as the steam escapes it could burn you- that's how hot it gets- With a thin pointed knife or scewer- pierce the thigh joint deep and take the scewer out- if clear liquid flow out from the stab point- no blood is evident-then this defines to mean that the chicken is cooked and that moisture has been retained- if any'; red'; is still apparent then back into the oven it goes for another 20 minutes with foill back on- thus the bigger the chicken the longer it may take for the liquid to run clear-





So..the liquid runs clear - This is the time to turn the white chicken into crisply brown- Take the foil completely off, baste with some of the juices- put it back into the hot oven visually check even 10 minutes- Browning will happen quickly- When the back of the chicken is nice and brown- slide the tray out back ont the bench and turn the chicken once, so the breast is facing upwards- baste, return into the oven and roast until crispy brown- take the chick out place on a large platter, place it back into the oven close the oven heat completely off- let it rest , while you prepare the final stage of the whole process- making a delicious gravy-





No flour is needed- take all the juices and steamed roasted vergetables place in a moulin or large sieve and press through back into the baking tray unitl smooth-(puree) -add some butter- if too watery- place on stove top and quickly reduce while stiring on high heat- real, genuine natural light brown gravy made the old fashioned way of last century-(France /Italy)





Perfect chicken - takes skill to produce- Sure anyone can 'Roast a chicken'; but to produce a perfect chicken or any other similar product- that's something else-





Note:( Difficult to make - but it's a genuine boil /roast application-) Basically: Chicken Galantina: Ask butcher to bone the chicken for you fully- you take the flat ';sheet' of chicken home , make a stuffing of your choice- roll the chicken up tightly- warp in white linen towel, tie with string tightly- boil in very hot salted water - Take out let cool a little - unwrap- place in tray as per above chicken recipe-(no foil) 'Roast'; the roll until brown- put on the table and slice it like you would ham- and serve





Hope the above insight helps-
hi, i always boil chicken, or steak before i bake it. to keep it moist put a little water in the bottom of your pan, and cover with foil, put a few holes in for ventilation. also try, bbq sauce, cream of mushroom soup, or any type of soup that has a little thickness to it. same thing for ribs, boil them, then bake with a little water.